DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 4月27日 00時29分

Happy Sunday! Our Pâte à Choux from #EveryoneCanBake can be used for cream puffs, profiteroles, éclairs, Paris-Brest, & more. Here, I fill mine w/ pastry cream (the recipe is a few posts back). Here's what you'll need:
INGREDIENTS
75g (1⁄3 cup) water
70g (1/4 cup) + 1 tsp whole milk
75g (5 1/2 tbsp) unsalted butter
3g (1 tsp) sugar
2g (1 tsp) salt
100g (2/3 cup) AP flour
150-200g (3-4 large) eggs
20g (1 large) egg yolk
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EQUIPMENT
Stand mixer w/ paddle
Piping bag w/ large round plain tip (at least 1/3 in/1 cm opening)
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1. Preheat oven to 375°F (190°C). Line sheet pan w/ parchment.
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2. Combine water, milk, butter, sugar, & salt in a pot. Bring to boil over medium hear, stirring occasionally. Add flour, stir vigorously w/ spatula until dough comes together, 1-2 min. Cook, stirring, until a film starts to form at the bottom of the pan, 1-2 min. Keep going until film completely covers bottom of the pot, 4-5 min. Remove from heat.
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3. Transfer dough to stand mixer bowl w/ paddle (or a large mixing bowl). Mix on low, 4-5 min. The # of eggs needed varies, depending on the dough consistency.* Paddle dough on low to let off heat & steam. Add eggs 1 at a time (3-4 eggs), fully incorporating each before adding the next. The outside of the bowl should still be warm.
* To check, stick a spatula into the dough & lift it high. The dough should fall slowly in ribbons. It’ll be thick but fluid enough to pipe.
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4. Transfer dough to piping bag fitted w/ a large plain tip, filled 1/3 full. Pipe into desired shape.
› Cream puffs/profiteroles: Pipe 1 1/2 in (4 cm) rounds, 1 in (3.5 cm) apart, smooth points w/ fingertips
› Éclairs: Pipe 5-in (13 cm) long éclairs, 1 in (2.5 cm) apart
› Rings/Paris-Brest: Place an 8 in (20 cm) cake ring/pan on the parchment, trace a circle w/ a marker. Flip parchment ink-side down. Pipe a ring using the circle as a guide. Pipe another inside the 1st (so they’re touching). Pipe a 3rd ring on top.
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5. Beat remaining 50g (1) egg & yolk in a bowl. Brush egg wash over choux.
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6. Bake until golden, light to the touch, & hollow in center, rotating pan 180° halfway through. 20-25 min (25-30 for rings). Let cool. Remove from parchment, fill as desired.

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